Why You’ll Love This Recipe

This pickled cucumber salad is an effortless way to add a refreshing and tangy element to your meal. The cucumbers remain crisp, while the vinegar and dill infusion creates a perfect balance of flavors. It’s quick to make, taking just under 15 minutes, and can be served immediately or refrigerated for even more intense flavor. It’s ideal for summer cookouts, paired with grilled meats, or served as a simple snack. The addition of red onion and optional red pepper flakes adds complexity, making this salad a flavor-packed side dish everyone will enjoy!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large English cucumbers (or 4 Persian cucumbers), thinly sliced
1 small red onion, thinly sliced
1/2 cup white vinegar (or apple cider vinegar)
1/4 cup water
2 tbsp granulated sugar
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
Optional: 1/4 tsp red pepper flakes for a spicy kick

Directions

Prepare Vegetables:
Thinly slice the cucumbers and red onion using a sharp knife or a mandoline. Place the slices in a large bowl.
Make the Pickling Liquid:
In a small saucepan, combine the vinegar, water, sugar, salt, and black pepper. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve (about 2-3 minutes). Remove the saucepan from heat and let it cool slightly. For a no-cook version, you can use cold water instead.
Combine:
Pour the cooled pickling liquid over the sliced cucumbers and onions. Add the chopped dill and, if you’re using them, the red pepper flakes. Toss the mixture to evenly coat the vegetables.
Chill:
Cover the bowl and refrigerate for at least 30 minutes, or for 1-2 hours if possible, to allow the flavors to meld together.
Serve:
Stir the salad before serving and enjoy it cold as a refreshing side dish or topping for sandwiches.

Servings and Timing

Servings: 6 servings (about 1/2 cup per serving)
Prep Time: 10 minutes
Cook Time: 3 minutes (optional heating for the pickling liquid)

Variations

Creamy Version: For a richer texture, stir in 2 tablespoons of sour cream or Greek yogurt after the salad has chilled.
Spicy Kick: Add 1/4 teaspoon of red pepper flakes for a bit of heat and extra flavor.
Herb Variations: If you don’t have fresh dill, you can use other fresh herbs like parsley or thyme for a different flavor profile.

Storage/Reheating

Storage: Store the pickled cucumber salad in an airtight container in the refrigerator for up to 5 days. The flavors will deepen over time, making it even more flavorful as it sits.
Reheating: This salad is best served cold and doesn’t require reheating. The longer it chills, the more the flavors will develop.

FAQs

1. Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers, but English cucumbers are less seedy and have a thinner skin, making them ideal for salads. If using regular cucumbers, you might want to peel them.

2. Can I make this salad ahead of time?

Absolutely! In fact, making it ahead of time allows the flavors to develop even more. It’s best after chilling for at least an hour, but can be stored in the fridge for up to 5 days.

3. Can I add other vegetables to this salad?

Yes! Feel free to add other vegetables like bell peppers, radishes, or even shredded carrots for more color and crunch.

4. Can I use a different type of vinegar?

Yes, you can substitute white vinegar with apple cider vinegar for a slightly different flavor, or try rice vinegar for a milder taste.

5. Is this salad gluten-free?

Yes, this Fresh Pickled Cucumber Salad is naturally gluten-free.

6. Can I make this salad without sugar?

If you’re watching your sugar intake, you can omit the sugar. The salad will still have a tangy flavor, but the sweetness will be missing.

7. How long can I keep this salad in the fridge?

The salad can be kept in the fridge for up to 5 days, but it’s best enjoyed within the first 2-3 days for the freshest taste.

8. Can I use dried dill instead of fresh dill?

Yes, you can use dried dill instead of fresh. Use 1 teaspoon of dried dill for every tablespoon of fresh dill.

9. Can I make this salad without red pepper flakes?

Yes, if you prefer a milder version, simply skip the red pepper flakes.

10. Can I serve this salad with grilled meats?

Yes! This salad is a perfect side dish for grilled meats like chicken, or burgers, as its refreshing and tangy flavors complement the richness of grilled food.

Conclusion

This Fresh Pickled Cucumber Salad is an easy and delightful dish that adds a burst of freshness and flavor to any meal. It’s quick to prepare, and with its tangy, vinegary kick and crispy texture, it’s a perfect accompaniment to summer barbecues or a simple snack. Customize it with your favorite herbs and spices, and enjoy this light, tangy treat all season long!

Fresh Pickled Cucumber Salad

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This Fresh Pickled Cucumber Salad is a crisp and refreshing side dish that combines the tangy flavors of vinegar with the fresh crunch of cucumbers and onions. With a burst of dill and a hint of sweetness, it’s the perfect accompaniment to any summer meal, especially barbecues.

Author: Amy
Prep Time: 10 minutes
Cook Time: 3 minutes (optional heating for the pickling liquid)
Total Time: 13 minutes
Yield: 6 servings (about 1/2 cup per serving)
Category: Side Dish
Method: Pickling
Cuisine: American
Diet: Gluten Free

Instructions

Prepare Vegetables: Thinly slice the cucumbers and red onion using a sharp knife or a mandoline. Place the slices in a large bowl.
Make the Pickling Liquid: In a small saucepan, combine the vinegar, water, sugar, salt, and black pepper. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve (about 2-3 minutes). Remove the saucepan from heat and let it cool slightly. For a no-cook version, you can use cold water instead.
Combine: Pour the cooled pickling liquid over the sliced cucumbers and onions. Add the chopped dill and, if you’re using them, the red pepper flakes. Toss the mixture to evenly coat the vegetables.
Chill: Cover the bowl and refrigerate for at least 30 minutes, or for 1-2 hours if possible, to allow the flavors to meld together.
Serve: Stir the salad before serving and enjoy it cold as a refreshing side dish or topping for sandwiches.